Asian Quinoa Salad

Quinoa is one of my favorite “go-to” accompaniments.  If you aren’t familiar with this power-packed seed, you aren’t alone.  While not common in most home kitchens, it is growing in popularity because it’s loaded with amino acids, is a great protein option for vegans and provides numerous health benefits for people suffering from migraines, cardiovascular ailments and other conditions. 

 Although widely thought of as a grain, quinoa (pronounced “keen-wah”) is related to leafy green vegetables like spinach and Swiss chard.  Cultivated in South America, where ancient Incans considered it a sacred crop, quinoa was first grown commercially in this country in the 1980s.  

I prepared this Asian quinoa salad for a recent event and got rave reviews.  This side-dish is perfect for a picnic and because there is no mayonnaise, there will not be a problem with spoilage.  

Asian Quinoa Salad

(These proportions serve 4-6 people) 

For the Vegetables:

1 C blanched sugar snap peas

(for blanching: add peas to boiling water for 30 seconds, then cool in an ice water bath)

1 bell pepper

(Chef Pope used a mix of orange, yellow and red for a vibrant presentation)

½ medium onion, julienne

2 celery stalks, julienne

1 medium carrot, julienne

1 T garlic

1 T shallot

1 T fresh chopped parsley for garnish 

Prepare all ingredients above (except parsley) as directed and place in a large mixing bowl.  Set aside.

For the Quinoa:

 2 cups quinoa

2 ½  cups of flavored cooking liquid. 

In boiling quinoa, similar to grains, you often use stock or juice to boost flavor.  That’s why I called for “flavored cooking liquid” not just “water.” Quinoa needs a lot of help.  You can’t boil it in water alone and expect it to taste great.  It needs flavoring.  

For this recipe, use an Asian-inspired flavoring agent.  This can be a favorite teriyaki glaze or ginger-soy vinaigrette that has been sitting in your refrigerator door.  Half of the total liquid volume can be the flavoring. 

For these proportions, I suggest you begin with 1 ¼ cups of water in your saucepan.  This is half of the total volume needed for flavored cooking liquid.  Add ½ cup of your flavoring and taste it.  Now you have 1 ¾ cups of your cooking liquid and need ¾ cups more.  Gradually add either flavoring or water to your preferred taste, not exceeding  2 ½ cups total.  Remember to use caution if you are using spicy of salty flavoring agents. 

Bring flavored cooking liquid to a boil and stir in quinoa.  Reduce heat and simmer- not boil- on low for approximately 30 minutes uncovered.  

Turn heat off and let rest for 5 minutes.  

Add hot quinoa to vegetables and gently mix by hand.  The heated quinoa takes the crisp out of the vegetables and allows the flavors to marry.  Once cool, garnish with parsley. 

 This is a great dish to make a day before your event.  It is a beautifully unique, healthy side dish that makes a great impression.  Enjoy!

Zachary Pope is an award-winning chef and owner of Roundz Catering.  He and his family live in Crofton.